Recipe Method

Slice the garlic and red chilli's, then add to a frying pan on a medium low heat, and fry for a couple of minutes. Next, add the plum tomatoes, and roughly cut these into quarters in the pan (no need for accuracy here). Simmer the tomatoes for around 7 minutes until the tomatoes are soft. Season the sauce with salt and pepper.

Boil the fresh tagliatelle in a large pan of salted water for the recommended time (usually around 3-4 minutes). Once cooked, add the pasta to the frying pan with the sauce, and mix in thoroughly. Check the seasoning.

Serve with a drizzle of extra virgin olive oil and a good shake of freshly grated parmesan.